Fire up the grill. Cut egg plant into 1/4 inch thick lengthwise pieces and lightly coat with EVOO, salt, and pepper, set aside. Lay the chicken on a plate and lightly sprinkle with salt+pepper. Depending on your grill setup you may be able to start grilling the eggplant and chicken while you prepare the rest of the recipe, for the first time though its probably easiest to finish all prep work. Dice green onions[1] and bell peppers[2] and place in small container. Remove stems from kale[3], wash, and tear into bite size pieces (approximately an inch in diameter). To a blender/food processor add 1/2 cup EVOO, 1/4 cup of water, juice of 1 lemon (optional), paprika, minced garlic cloves[4], and a pinch of salt+pepper. Blend on high until all ingredients are combined then pour into small jar. If you haven't yet begun grilling the eggplant and chicken begin doing so now. Grilling times will vary depending on your setup but approximately 4 minutes/side over direct heat on eggplant and 8 minutes/side indirect heat on the chicken. Remember that the internal temperature of the chicken must reach  165°F to be safe so ideally use a meat thermometer to test doneness or error on the side of caution.  After eggplant and chicken are finished grilling dice eggplant into bite sized chunks and set aside. Gently mix the kale, green onions, pepper, diced eggplant, and dressing in a large bowl and serve alongside grilled chicken. If some servings will be saved for leftovers refrigerate in containers of the following: chicken, eggplant, onion+peppers, kale, and dressing in jar. [1] http://www.youtube.com/watch?v=8QGWWGnyDs8 [2] http://www.ehow.com/video_2346573_dice-bell-pepper.html [3] http://youtu.be/l5ALIVc-oqs?t=37s [4] http://www.youtube.com/watch?v=hOTVQIBQDOI